Mango Chutney

Name: Mango Chutney
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 36
Cuisine: Indian
Ingredients: 2 tbsp Vegetable or canola oil; 2 tsp black mustard seeds; 2 tsp fresh ginger, minced; 2 clove garlic, minced; 1 tsp red pepper flakes; 1 tsp ground coriander; 1 tsp cumin; 0.25 tsp turmeric; 0.25 tsp ground cardamom; 4 clove whole (or 1/4 tsp ground cloves); 0.25 tsp ground cinnamon; 0.5 tsp kosher salt; 4 in large mangoes, peeled and sliced half and cut into 1" pieces; 2 cup organic cane sugar; 1 cup distilled white vinegar

by Rachel Zorn Kindermann (@rkindermann)

5.0

From 1 rating

Prep Time

10min

Cook Time

1hr 10min

Total Time

1hr 20min

Indian Condiment Vegetarian Vegan Dairy-Free

Perhaps the best-known, most beloved of Indian chutneys, mango chutney is a delicious, vibrantly colored condiment that goes with a plethora of dishes, both Indian and otherwise. It also makes for a wonderful present for someone that appreciates delicious, homemade food!

Ingredients

36 Servings

(1 serving = tablespoon)

2tbsp
Vegetable or canola oil
2tsp
black mustard seeds
2tsp
fresh ginger, minced
2clove
garlic, minced
1tsp
red pepper flakes
1tsp
ground coriander
1tsp
cumin
1/4tsp
turmeric
1/4tsp
ground cardamom
4clove
whole (or 1/4 tsp ground cloves)
1/4tsp
ground cinnamon
1/2tsp
kosher salt
4in
large mangoes, peeled and sliced half and cut into 1" pieces
2cup
organic cane sugar
1cup
distilled white vinegar

How to make Mango Chutney

Add a couple tablespoons of vegetable oil. Add the black mustard seeds right away. As they heat up, you'll hear a popping sound and they'll become fragrant.
Once that happens, add the ginger and garlic. Stir for a minute or until everything becomes fragrant.
Add in the rest of the spices (the red pepper flakes, coriander, cumin, turmeric, ground cardamom, whole cloves, cinnamon, and salt) and stir to combine for 30 seconds.
Add in the mangoes, sugar, and vinegar and stir to combine. Let the mixture come to a boil, then turn the heat to low and simmer for an hour, stirring every 15 minutes or so. The mixture will look quite soupy at first, but that’s okay. This will all thicken after the cooking.
After the hour is up, remove from heat, cover, and let cool for several hours (at least 3 to 4) at room temperature. (**Note: if you prefer your mango chutney mashed, now would be the time to do that). The mixture will thicken considerably over time.
Place the thickened mango chutney in an air-tight jar or in another container, then place in the fridge for future use. You can also can this if you’d like to use for a later time or give away as a gift.

Tips & Tricks

Black mustard seeds go great with this, because they add that Southern Indian flavor that characterizes so many of their dishes. But they’re not always easy to find in the store. Though it will change the flavor slightly, you can use instead brown or white mustard seeds, mustard powder, or wasabi powder (though with this last one, only use half the amount). The chutney will also still be delicious if you leave them out.
Feel free to substitute a red chili for the red pepper flakes if you have one. Chop it up finely and add it along with the ginger and garlic towards the beginning.
You can use any kind of mango your store has. What you see pictured are yellow mangoes, but feel free to play around with different varieties.